Seitan Stir-Fry with Broccolini and Red Bell Pepper

Seitan Stir-Fry with Broccolini and Red Bell Pepper

Stir-fry is perhaps the key staple of workweek vegan eating.  There are infinite varieties-all usually delicious so feel free to experiment.  Our latest version incorporates red curry paste, which gives the stir fry an extra degree of heat and spice.

Seitan Stir-Fry with Broccolini and Red Bell Pepper
Serves 4

Ingredients:
 2 packages seitan strips, drained
1-2 bunches broccolini, with ends cut off
1 red bell pepper, vertically sliced
1 yellow onion, vertically sliced
4 cloves garlic chopped
2 tbsp red curry paste
2 tbsp soy sauce
2 tbsp tomato paste
2 tsp sriracha or other Asian style hot sauce (sriracha has a minimal amount of anchovy paste, but I don't sweat this)
1 tbsp agave syrup
1 cup vegetable broth or stock
2 cups short grain brown rice
2 tbsp olive or canola oil + 1 tbsp vegan butter or olive oil

Directions:
Bring 2 cups of water to a boil in a small saucepan for the rice. When the water is boiling for the rice, stir it in and add 1 tbsp vegan butter or olive oil. Cover, turn the heat to low and let cook 35-45 minutes or until water is absorbed.  Meanwhile, preheat a wok or large saute pan over medium-high heat. Add 2 tbsp oil and your hardy vegetables: broccolini, onion and bell-pepper and saute until firm-tender.  Add the cup of vegetable broth as needed-this will help soften the broccolini and keep you from using too much oil.  Next, add the spices: red curry paste, soy sauce, tomato paste, hot sauce & agave syrup and stir to distribute over the vegetables.  Finally, add the seitan until heated through.  Serve over rice, offering extra soy sauce and hot sauce to taste at the table.